A tiny radish of passionate scarlet, tipped modestly in white.

She graduated from Kansas State Agricultural College in 1921 with a degree in industrial journalism. She covered expenses by reviewing business books for the business publication Administration and the New York Sun. One of her assignments was to report on the cooking and food aboard a US Navy submarine which took her to the USS Skipjack (SSN-585) in 1960 for a brief cruise.

She moved to New York where Clementine Paddleford enrolled in the Columbia School of Journalism and attended night classes at New York University. A Kansas native Clementine Paddleford lived most of her life in New York City where Clementine Paddleford introduced her readers to the global range of food to be found in that city.